Ingredients
Equipment
Method
- Prepare the Crust: For a No-Bake Crust, mix the melted butter with the ground graham crackers and press into a 9x13 inch pan; chill until needed. For a Baked Crust, preheat your oven to 350 degrees F. Combine flour, melted butter, pecans, and 1/4 cup sugar. Press into the pan and bake for 20 to 25 minutes until golden brown. Allow the baked crust to cool completely before adding layers.2 packages regular graham crackers, 5-8 tablespoons unsalted butter, 2 cups all-purpose flour, 1 cup unsalted butter, 1/2 cup pecans, 1/4 cup granulated white sugar
- Mix the Cream Cheese Layer: In a large bowl, use an electric hand mixer to combine the softened cream cheese, 1 cup of sugar, and lemon juice. Beat until the mixture is smooth and even. Spread this carefully over your cooled crust.16 ounces cream cheese, 1 cup granulated white sugar, 1-2 tablespoons fresh lemon juice
- Prepare the Pudding Layer: In a separate mixing bowl, whisk together the milk and the instant coconut cream pudding mix. Continue whisking for 4 to 5 minutes until the pudding has thickened. Spread the pudding evenly over the cream cheese layer.6.8 ounces instant coconut cream pudding mix, 4 cups milk
- Add the Topping: Spread the thawed whipped topping over the pudding layer using an offset spatula.8 ounces whipped topping
- Toast the Coconut: Place the coconut flakes on a foil-lined baking sheet and toast at 350 degrees F for about 5 minutes, tossing halfway through, until they are a light golden brown.1 cup unsweetened coconut flakes
- Garnish and Chill: Sprinkle the toasted coconut (and optional pecans) over the top. Refrigerate the dessert for at least 1 hour, or freeze for 6 hours if you want very defined, clean slices.1 cup unsweetened coconut flakes, finely chopped pecans
Notes
For clean slices, freeze the dessert for at least 6 hours before cutting with a sharp knife. Leftovers can be stored in the refrigerator for up to 4 days or frozen for one month.
